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How To Make Kala Jamun recipe – How to make Kala Jamun

Kala jamun is one of the
most popular and favorite sweet dish. It is also known as Kala Jaam. Kala jamun
and gulab jamuns are prepared with the same method, but kala jamun is slightly
hard on the surface and gets little dark on the surface. These tempting jamuns
are little stiff on outside and stuffed with dryfruits inside and sweet.

Ingredients
for Kala Jamun Gulab Jamun

vSoft Khoya – 2 cup (400 grams)

vPaneer – 125 grams

vRefined flour – ½ cup (75 grams)

vSugar – 1 kilogram

vSemolina – 1 tbsp

vSugar – 1 tsp

vCashews – 6 to 7 (1 tbsp) (Finely chopped)

vAlmonds – 6 to 7 (1 tbsp) (Finely chopped)

vChironji – 1 tbsp

vGreen cardamom – 4 (coarsely ground)

vFood color – 1 pinch

vBaking powder – ¼ tsp

vGhee – for frying the kala jamuns

How
to make kala jamun

Take paneer in a plate and crumble it finely. Now add semolina and
baking powder to it. Knead and mash the paneer until soft and smooth. Then add
Khoya and refined flour to the paneer and mix everything really well until soft
and smooth. Now make small dough balls from the mixture.

Prepare stuffing:

For this,
take the following ingredients in a mixing bowl – chironji, finely chopped
cashews, finely chopped almonds, coarsely ground cardamom and 1 tsp sugar to
it. Now pinch 2 tsp paneer mixture and add it to the stuffing and mix
everything really well. Add some food color to the stuffing and mix well.

Prepare Sugar Syrup:

In a vessel, take 1 kilogram of sugar and add ½ liter water to it.
Place it on flame to simmer until the sugar dissolves completely. After this,
take 1 to 2 drops from the syrup on a plate and check with your thumb and
forefinger whether it’s gooey and sticky in consistency. Sugar syrup is ready,
turn off the flame. Take it from flame and place on a net stand.

Stuff and fry the jamuns

Heat enough ghee in a wok. Fry one kala jamun first to check
whether they don’t splatter while frying.

Pinch small portion from the dough and roll into round shape.
Place it in medium hot ghee for frying and pour the ghee over the kala jamun
with a ladle. Fry until it gets golden brown in color. This jamun is roasted
well; let us prepare the rest as well.

Now pinch small equal size of portions from the dough. Lift one
lump at a time, flatten it with your fingers, stuff it with little amount of
stuffing and close the stuffing nicely. Now roll in to a round shape using your
palms and place them on a plate.

Similarly prepare 10 to 15 dough balls from the mixture first.
Drop the prepared dough balls in ghee to deep fry. Keep the flame low and the
ghee should be medium hot. Don’t touch the kala jamuns with ladle while frying;
instead pour hot ghee over them using a ladle. Fry them on low flame until they
turn little brown in color. After this fry them on high flame till they turn
darker in color. Drain out the fried kala jamuns and soak them in sugar syrup.
Similarly prepare dough balls from the entire mawa, fry them and drench in
sugar syrup.

Let the fried kala jamuns drench in sugar syrup for 2 to 3 hours.
The kala jamuns absorb sugar and get sweeter. You can have them now but the
real comes the next day when the jamuns absorb syrup completely.

Suggestions:

·üKnead and mash the mawa-paneer mixture really
well until smooth and soft. Make a dough ball from the mixture first. There
should not be any cracks on it. If there are cracks on jamuns then you’ll need
to knead the dough more.

üTake ghee in more quantity for frying the kala
jamuns, if the ghee is less then the jamuns are not fried aptly and don’t puff
up. They get flatten.

üThe ghee for frying the kala jamuns should be
medium hot. If the ghee is too hot then they will turn darker quickly and if
the ghee is less hot then they can splatter while frying.

üFor 35 to 40 kala jamuns

üTime – 70 minutes

How To Make Kala Jamun recipe – How to make Kala Jamun
Reviewed by Deepak Kanungo
on
November 12, 2016
Rating: 5